Sunday, February 26, 2017
So this was my breakfast this morning. A gluten-free bagel (not because I'm gluten-intolerant, but because I like the texture of them), salmon spread and thinly sliced cucumbers. Heaven.
I've posted the spread recipe before, but it's really simple:
1 pkg. smoked salmon
1 8 oz. bar of cream cheese
dash of lemon juice/zest
2 scallions, chopped (white and dark green parts)
Mash everything together and spread on everything!
Some good friends of ours brought us some fish they had smoked earlier this week. They gave us a whole smoked brown trout and a whole smoked Kokanee salmon. I decided to use the trout first, since Devin doesn't really like salmon (I know- crazy, right?).
When I was little, I remember my parents occasionally eating salmon and grits. I decided to riff on that a little and scramble some eggs and add the smoked trout.
Here's what I used:
The process was simple. I added some salted butter to a preheated skillet. After it melted, I threw in the white part of the scallion and let it soften a bit. Then I added 4 eggs whisked with salt and sriracha. When the eggs began to set, I stirred them around. Right before I sensed they were done, I threw in the smoked trout. After distributing it in the egg mixture, I took it off the heat and garnished it with the scallion tops. Like I said before- next time I will add cubed cream cheese when I add the trout.
This was simple and very good. I spread my eggs on half a bagel- then added some sliced cucumber!
Saturday, February 18, 2017
I can only make small batches, because Devin hates it. I have to eat it all myself. Darn. It also drives him crazy that I buy already boiled and peeled eggs-he says it's lazy. I say it saves my sanity. I have never been good at boiling or peeling eggs.
Here's my no-frills version!
4 boiled and peeled eggs
3-4 tbsp. Duke's mayo
1 tbsp. Sweet pickle relish
1 heaping tbsp. Yellow mustard
Chop the eggs and throw everything in a bowl- mix with a fork. Then try not to eat half the bowl while standing at the counter.
I made a slightly different version because I've been wanting to experiment more with the flavors in Chai. A little while ago I purchased a jar of Chai Spice from King Arthur Flour, and I've been sneaking it into various recipes.
Here's what I did:
2 tbsp. Salted butter
1 tbsp. Chai Spice Mix
2-3 glugs of heavy cream
1/2 tsp. salt
1 tsp. Sugar
4 slices bread (I used sprouted sourdough)
Heat up your cast iron skillet over medium low heat (on my electric stove I put it on 6). Let it heat up for a good 5 minutes or so. While you're standing around waiting, go ahead and get some kind of shallow-sided container to make the egg mixture. I used my trusty Pyrex pie plate that's older than Moses. In the pie plate, mix the 3 eggs, cream, and spices. Whisk together well- until no disgusting slime trails off your whisk. Go ahead and add a piece of bread. Wait a few seconds and flip it over.
After the skillet gets hot, drop in the butter. It should sizzle and melt quickly. Put your first 1 or 2 pieces of dredged bread in and don't move them around. Let the cast iron work its magic. Go ahead and put the other 2 pieces in the egg mixture.
Flip the bread when the bottoms are nicely browned. If you're using regular bread, this won't take very long. If you're using thicker bread, I would soak them in the egg longer, cook them on one side, flip them, then finish them in the oven.
I served the toast with maple syrup and some clotted cream I picked up at World Market.
PS- there are no pictures on this post because Blogger is not playing well with my iPad Pro. Shame on you, Blogger!